Japanese tofu salad recipe

Japanese Tofu Salad Recipe | Tofu Recipes
A light Japanese tofu salad recipe that uses crunch okra and red onion for the salad, along with a toasted sesame and soy dressing.


Ready In


1 packet silken tofu (about 350–400 g/10½–14 oz)


for the salad

a few salad leaves of your choice, such as red oak, rocket (arugula), mesclun

2 okra pods

¼ cucumber, cut into thin matchsticks

¼ red onion, very thinly sliced

1 rounded tablespoon peanuts, roughly chopped


for the dressing

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 small garlic clove, grated

1 cm (½ in) ginger, finely chopped


  1. Mix together the dressing ingredients and set aside. Take the tofu out of its packet and drain. Wash the salad leaves. Cook the okra for 1 minute in boiling salted water, then drain and cut into 5 mm (¼ in) pieces. Arrange the salad leaves on a plate. Place the tofu on the salad leaves, whole or cut in half (depending on the size of the tofu), then top with the okra, cucumber, onion and peanuts. Pour over the dressing at the last minute.
Tokyo Cult Recipes by Maori Murota, published by Murdoch Books. Photography by Akiko Ida and Pierre Javelle. £13.60 Amazon